Cappuccino Roulade

Cappuccino Roulade
15
1 Review
This special cake recipe is filled with a coffee-flavored whipped cream mixture.
30 min
Prep Time
1:10
Total Time
10 servings

Ingredients

Cake

Powdered sugar
3/4 cup
all-purpose flour
1/4 cup
unsweetened cocoa
1/8 teaspoon
salt
4
large Land O Lakes® Eggs
2/3 cup
sugar
3 tablespoons
Land O Lakes® Butter, melted, cooled

Filling

1 1/4 cups
Land O Lakes® Heavy Whipping Cream
1 teaspoon
instant espresso powder
2 tablespoons
powdered sugar
1/8 teaspoon
ground cinnamon

Sauce

1/3 cup
water
4 (1-ounce) squares
semi-sweet baking chocolate, chopped
2 tablespoons
Land O Lakes® Butter
1/2 teaspoon
instant espresso powder
1/8 teaspoon
ground cinnamon

Directions

  1. Heat oven to 375°F. Grease 15x10x1-inch baking pan; line with parchment paper. Grease and flour parchment paper; set aside.
  2. Lightly sprinkle clean towel with powdered sugar; set aside. Combine flour, 1/4 cup cocoa and salt in bowl; set aside.
  3. Beat eggs in another bowl at medium-high speed until well mixed. Continue beating, gradually adding sugar, until mixture is thick and lemon-colored. Gently stir flour mixture into egg mixture, one-third at a time, stirring just until combined after each addition.
  4. Remove 1 cup batter to another bowl. Add 3 tablespoons melted butter; gently stir. Gently stir butter mixture into batter.
  5. Spread batter into prepared pan. Bake 9-12 minutes or until center springs back lightly when touched. Immediately loosen cake from edges of pan. Invert onto prepared towel. Remove pan; peel off parchment paper. Immediately roll up cake in towel, starting with 10-inch side. Cool completely. (Trim edges slightly, if crisp.)
  6. Stir together whipping cream and 1 teaspoon espresso powder in bowl until espresso powder is dissolved. Beat at medium speed until stiff peaks form. Gently stir in powdered sugar and 1/8 teaspoon cinnamon.
  7. Unroll cooled cake; remove towel. Spread whipped cream over surface of cake, leaving a 1/2 inch border all around. Starting at short end, gently roll up cake. Transfer to serving platter. Cover; refrigerate until ready to serve.
  8. Combine all sauce ingredients in 1-quart saucepan. Cook over low heat, stirring constantly, 2-4 minutes or until chocolate is melted.
  9. Cut roulade into slices. Spoon sauce onto each dessert plate; top with roulade slice.

Recipe Tips

Nutrition Facts (1 serving)

Calories
330
Cholesterol
140mg
Carbohydrates
31g
Protein
5g
Fat
23g
Sodium
125mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

Made this for company and everyone loved it. A good dessert to serve after a heavy meal. Had a problem finding instant espressa powder but used double instant coffee powder which worked out fine. Also used special dark cocoa powder. It gave it a rich dark color and flavor.

Posted January 01, 2011 by Judith Anne

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